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Delicious Meatball and Courgette Orzo Broth with Homemade Pesto

Delicious Meatball and Courgette Orzo Broth with Homemade Pesto

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If you’re searching for a comforting dish that warms the soul and brings the family together, look no further than this Delicious Meatball and Courgette Orzo Broth with Homemade Pesto. This hearty meal features succulent beef meatballs swimming in a savory broth complemented by tender courgettes and vibrant orzo pasta. The homemade pesto, bursting with fresh basil and toasted pine nuts, adds an aromatic touch that elevates the entire experience. Perfect for busy weeknights or cozy gatherings, this recipe is easy to prepare and makes for excellent leftovers. Enjoy a bowl of warmth and love that your family will cherish!

Ingredients

Scale
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • ½ unit onion (grated)
  • 80 g fresh white breadcrumbs
  • 40 ml milk
  • 500 g beef mince
  • 30 g Parmigiano Reggiano (grated)
  • Handful of parsley (finely chopped)
  • 50 g pine nuts (toasted)
  • 2 bunches basil
  • 1 clove garlic (small, peeled)
  • 40 g Parmigiano Reggiano (grated)
  • 60 ml olive oil (for blending)
  • 1 unit fennel (finely diced)
  • 4 unit baby courgettes (sliced)
  • 200 g orzo
  • 1.4 l chicken stock
  • 1 unit Parmigiano Reggiano rind
  • To taste salt
  • To taste pepper
  • 2 tbsp olive oil (for frying)

Instructions

  1. Prepare the meatballs by mixing beef mince, fennel seeds, chilli flakes, grated onion, breadcrumbs, milk, grated Parmigiano Reggiano, and parsley. Form into small balls.
  2. In a pot, heat olive oil and brown the meatballs on all sides. Set aside.
  3. In the same pot, sauté diced fennel and sliced courgettes until soft.
  4. Add chicken stock to the pot along with orzo and Parmigiano rind; bring to a simmer.
  5. Cook until orzo is al dente; return meatballs to the pot and stir in homemade pesto.
  6. Season with salt and pepper before serving.

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